Foodie Friday: 10 Ways to Use Herbs

Something great happened the day I decided to be brave and begin experimenting with herbs and spices. I still use recipes, especially for baking. But cooking “by guess and by golly” is generally pretty much how I do it. Now I enjoy cooking much more. I also enjoy the results more.

For instance, I never make my famous spaghetti sauce the same way twice. I may be using the same herbs, but never in the same amounts, and it always turns out tasty. More than one person has said I should market it.

However, knowing a little about which spices and herbs work well with different foods can help. It can also be a boon to have some spice blends on hand to use so you don’t have to buy those small bottles and packets with additives and cranked up cost.

Add These to This to Get That

  • To enhance the flavor of beef, use bay leaves, chili powder, cumin, garlic powder, lemon pepper seasoning, rosemary, marjoram, oregano, or thyme.
  • When cooking with pork, which has a mild flavor, give it some oomph with basil, caraway seed, ground ginger, Italian seasoning, oregano, savory, rosemary, or garlic powder.
  • Where I live, we eat wild game. Enhance those flavors with marjoram, thyme, bay leaf, garlic powder, or onion powder.
  • Turkey is traditionally flavored with poultry seasoning or sage, but you can also try oregano, black pepper, herbs de Provence, onion powder, rosemary, savory, or basil.
  • Chicken and Cornish hens come alive with such herbs as dill weed, basil, ginger, oregano, thyme, chives, bay leaf, garlic and onion powders, paprika, rosemary, sage, or tarragon.

Make Your Own Seasoning Blends

If you need a little jump start to try some new herbs, here are a few blends you can mix up to experiment with.

  • Salad herb blend: 2 tsp. basil leaves; 1 tsp. dill weed; 1 tbsp. marjoram leaves; 1 tbsp. parsley flakes; 1 tbsp. tarragon leaves. If you like to add protein to your salad, match these ingredients to the list of which goes best with each herb.
  • Meat and vegetable blend: 1 tbsp. basil; 1 tsp. celery seed; 1 tbsp. marjoram; 1 tsp. onion powder; 1 tsp. thyme.
  • Taco seasoning: 1 ½ tbsp. oregano; 1 ½ tbsp. garlic powder; 1 tbsp. paprika; 2 tbsp. cumin; 1 tbsp. chili powder; ½ tsp. allspice.

Don’t be afraid to experiment and tweak the blends to your own taste. There’s no right or wrong combination. An advantage to using herbs and blends is that you can spice up your food without using salt.

What’s That Flavor?

Herbs naturally have different flavors. In addition, they fall into categories of mild, medium and robust. Chives and parsley are examples of mild-flavored herbs. Some medium-flavored herbs are basil, dill weed, marjoram, and mint. Stronger-tasting herbs are those like bay leaves, oregano, rosemary, sage, savory, tarragon, and thyme.

 Tips for Keeping Herbs and Spices Fresh

  •  Avoid storing spices near the stove, dishwasher, sink or a window. Dried spices don’t spoil, but they can lose strength. Moisture and heat contribute to this. Be sure to never sprinkle or pour spices directly into a steaming pot since the steam introduced into the bottle hastens loss of flavor and aroma. It also results in caking. For the same reason, if you’re measuring from the bottle with a measuring spoon, be sure the spoon is dry.
  • Some folks like to use fresh herbs for everything and that’s a great idea. You can always substitute dried herbs for fresh if you know how, and vice-versa. Check it out here.

Next week, you’ll get ideas for enhancing other foods like pasta, vegetables and seafood. We’ll also have suggestions for substitutions, cooking tips, and a recipe or two.

Bon appetite!

25 Simple Foodie Pleasures

We putter around the kitchen. We experiment with new recipes. We share a recipe with someone. When the kids are hungry, we get busy and feed them. Over the years, we accumulate cook books, gadgets and experience.

Foodies are usually well-versed in culinary activities. We share kitchen tips with others who enjoy baking and cooking. We’re also really fun to be with.

How many of these Simple Foodie Pleasures do you enjoy? Which ones would you add?

 

 

 

  1. Finding a new recipe that requires ingredients you already have in the pantry
  2. Using place mats and cloth napkins when having someone over for lunch
  3. Washing fruit, then seeing those pretty, clean colors mingle in a clear glass bowl
  4. Experiencing a new flavor or an ethnic dish never before tried
  5. Finding the bay leaf in a bowl of stew
  6. No-bake cookies
  7. Baked macaroni and cheese
  8. Anything homemade, especially pie
  9. Eating an occasional mushroom Swiss burger and the juices drip down your chin
  10. Slow-roasted rather than slow cooker
  11. Enough counter space in which to work
  12. When the bread rises just right
  13. Good conversation around the table
  14. Sharing a recipe with someone. Then they share it with someone
  15. Hasselback potatoes that come out just right
  16. At least 5 things you can do with a bountiful crop of zucchini
  17. Wearing a favorite apron
  18. Preparing some finger-licking good southern fried chicken
  19. A steak grilled to the exact doneness you like
  20. Greek kebabs and pita wedges with tzatziki
  21. Learning how to make perfect fried green tomatoes
  22. Pie crust that rolls out nicely and turns out flaky
  23. Buying fresh veggies from the local farmers’ market
  24. Eating some flaky beignets, baklava, or croissants (better yet, knowing how to make them)
  25. Eating well, but not getting stuffed

Eat Hearty

Foodie Cookie Exchange

If you’re one of the special (and lucky) people who participate in holiday cookie exchanges, I’ll bet you’ve already begun to haul out the mixing bowls, cookie sheets, and wooden spoons.

My experience with cookie exchanges is like this: “Help!”

Okay, to be fair, it’s a lot of work, but it’s also worth it. My ladies’ small groups met one winter night to bring cookies, fudge, and brownies to share. The idea was to bring a dozen (or more) cookies to share and we all got to select a dozen (or more). The tables were so full and the choices were so varied. How do you make up your mind?

I guess that’s another opportunity to say, “Help!”

I’m sure you have favorites you like to make, including the traditional choices and family must-haves. If you want to try something new, try these. I especially like the coal ones because it’s such a cute idea and I like chocolate, of course. These are richer than the usual crispy treat variety, don’t look as dark, and take a bit more time, but again, worth it. Both recipes require a dough from the fridge or freezer. The shortbread cookies require baking, but maybe you want the oven hot so it’s all nice and cozy while you sip hot chocolate.

Funfetti Shortbread Bites

  • 1 1/4 c. all-purpose flour
  • 1 tbsp. powdered sugar
  • 1/4 tsp. kosher salt
  • 1/2 tsp. vanilla extract
  • 1/2 c. (1 stick) butter, softened
  • 1 tbsp. red and green nonpareils or sprinkles

Cream together the sugar, salt, vanilla, and butter until combined. Add the flour and mix well. Transfer dough to a large bowl and knead until it’s nicely formed. Add nonpareils and knead again to combine them well. Now is a good time to preheat the oven to 325º.

On waxed paper, roll dough into a 1/2″-thick square. Freeze 15 minutes. Cut dough into 1/2″ squares and transfer to a large baking sheet. Bake until cookies are golden, 18 to 20 minutes.

Oreo Coal Cookie Bites

  • 40 Oreos
  • 8 oz. cream cheese, softened
  • 16 oz. semisweet or melting chocolate
  • 1/3 c. Oreo cookies, crushed or cocoa powder, for dusting

Grind the Oreos into crumbs, using a blender or food processor. Transfer crumbs to a medium bowl, add the cream cheese, and mix together. (A fork works well for this.)

Form balls using about one tablespoon of the Oreo mixture, making them misshapen like a lump of coal. Place them on a plate and into the fridge for about 30 minutes, up to 1 hour to become firm. Microwave the melting chocolate or morsels in 10 to 15 second increments until smooth.

With a fork or toothpick, dip each Oreo ball into the melted chocolate, then set onto parchment paper. Sprinkle immediately with crumbs from Oreos. If using cocoa powder, once the balls are chilled and firm, dip your fingers into the cocoa and lightly rub onto Oreo balls to complete the “coal” look. Store balls in the fridge until ready to serve.

Stay safe and sane and enjoy your holiday season. Eat hardy.

Foodie Sipping Hot Chocolate

It’s that time of year In my neck of the woods, now and all through winter, we like to drink hot chocolate. I like mine made from scratch (naturally). It’s easy to mix up a batch from a container of baking cocoa, sugar (or your choice of sweetener), and milk.

In the Midwest, we might still be having bonfires in our  back yards or that of a friend. Think “s’mores.” Think “roasted marshmallows on a stick.” Think “hot chocolate with roasted marshmallows.”

But try to think in a different vein.

If candy manufacturers can add a twist to their chocolate confections, why not do the same to your cup of hot chocolate? I like chocolate with raspberries or cherries and I’m game for just about anything when it comes to chocolate. Try giving your hot chocolate a little zip with one of these suggestions.

Caramel: A tablespoon of caramel sauce can do wonders for hot chocolate. Spoon in your favorite brand and give it a good stir right before you take your first sip.

Cinnamon, Nutmeg or Vanilla extract: A 1/4 teaspoon of any of these adds that homespun flavor.

Orange Zest: Carve three 2-inch long strips of orange rind (the skin) and let them steep in your drink for a while before tasting. That citrus flavor is a delight. It reminds me of the chocolate “oranges” in the fancy Christmas packages.

Espresso or Coffee: You can either add a tablespoon of fresh-brewed coffee or espresso, or you can use the instant stuff.

Peppermint Stick: Drop a peppermint stick or even one of those peppermint candies you picked up at your last restaurant visit. It adds great flavor, and a great smell. This version is nice if you’ve got a cold. Peppermint also calms an upset tummy.

Peanut Butter: If you’re crazy for peanut butter, take a tablespoon or two and mix it into your cocoa. Just be sure to mix well until it melts. Chunky or ‘natural’ with the oil on top is probably not a good idea, right?

Habanero Pepper or a Shot of Hot Sauce: Got a hankering for something hot and spicy? A dash of your favorite hot sauce kicks a hot chocolate into high gear. You can even drop in 2 slices of a fresh Habanero pepper into your cocoa and stir the flavor in. I like hot sauce, but admit this choice isn’t for the faint of heart.

Hot Cherries: Nearly everyone has that just-in-case jar of maraschino cherries sitting in the fridge, so drop two or three teaspoons of the juice into your drink, along with a cherry. It tastes like drinking a chocolate cordial.

Coconut Milk: Put a tropical spin on your hot chocolate by substituting some of the milk required with a 1/4 cup of coconut milk.

Maple Syrup: It’s not just for waffles and pancakes! A squirt of the unique taste of pure maple syrup livens up ordinary hot chocolate.

If you’re interested in making a single cup of cocoa for yourself, Epicurious has a recipe for that.

Make your own hot chocolate mix to have on hand whenever you want a cup. The Pioneer Woman has a recipe which is easy and makes a really creamy concoction you can share as gifts.

So, cozy up in your chair or in front of the fireplace with a nice cup of hot chocolate. Boy, I think I’ll go make a cup right now.

Foodie Dips Into the Holidays

Foods that often turn up at a get-together are dips accompanying a chip of some kind. Right? But what if you’re tired of store-bought dips and want to bring one that’s as easy to prepare as it tasty?

The holiday season upon us, we’ll be invited to work, family, church, and other sorts of buffets. Foodie Friday helps out with a handful (not literally) of recipes featuring ease of prep and variety to boot.

Not to say men can’t be great cooks, but even the average guy who wants to show off a little can whip up a simple dip. In fact, the first recipe on the list comes from a man I used to work with. People raved over this dip from our department’s Christmas soiree and I was smart enough to ask for his recipe. (Thanks, Jerry!)

Seafood Dip

  • 2 T. dry onions
  • 2 T. water
  • 1 large can Albacore tuna, drained
  • 8 oz. cream cheese (fat-free, if preferred)
  • 1 T. hot sauce
  • 2 t. parsley flakes
  • 2 T. chili sauce
  • 2 T. horseradish

Mix dry onions and water together and let sit while mixing remaining ingredients. Blend onions into tuna mixture. Chill before serving.

Seafood dip made with salmon and plain yogurt

You can also use the same amount of red salmon in place of tuna. For either kind of seafood, be sure to drain it completely (“smash” it with a fork if you have to in order to get all the moisture out). Flake it so that it stirs in evenly.

Creamy Hot Artichoke Dip

  • 1 14-oz. jar artichoke hearts, drained and chopped
  • 1 c. low fat mayonnaise
  • 1 c. grated Parmesan cheese
  • 1 clove garlic, minced

Combine all ingredients and bake uncovered at 350 degrees or until heated through. Serve warm. Although it’s better baked because you can get a nice brown crust on top, this dip can be prepared in one of those mini crock pots too. That will make it easier to transport and keep it warm once you get it to its destination. That’s also a great idea in summer when you don’t want to heat up the kitchen.

Veggie Dip

  • 1 c. plain nonfat Greek yogurt
  • ¼ c. minced onion
  • ¼ t. salt
  • 1 t. chili powder
  • ½ t. garlic powder
  • 1 t. dill weed
  • ½ t. cumin

Whisk all ingredients together. Chill before serving. This dip is also pretty good on baked potatoes.

Serving suggestions: Naturally, dips are great with chips of some kind. Depending on the dip, select pita chips, corn chips, veggie chips, or Fritos. Some work well when spread on crackers. You might even discover a dip that works like a condiment in a wrap or pita pocket.

I like when a recipe doesn’t require fancy ingredients, especially when the ingredients called for don’t cost a lot. Move past the French onion and ranch dips and go bolder! You may come up with a winner like my friend, Jerry. Try substituting plain nonfat Greek yogurt for the mayo or cream cheese if you like. The consistency will be different (and you’ll have to really mash out the liquid in canned seafood), but you’ll have less fat and more protein.

And here are a couple bonus selections from the Iowa Girl. A fruit dip and Southwestern Black Bean Dip.

Eat hardy!

 

Hey Foodie, Say “Cheese”

I’ve never met a cheese I didn’t like.

It could be that someday a new taste will not sit well with me in that dairy category, but so far, cheese has always made me smile. Like Little Miss Muffet, I even like my curds and whey.**

Here in my area of the planet, it’s autumn and getting chillier outside every day. We naturally begin to add comfort foods to the menu which we might not have eaten during the hot summer days.

Like soup. Chicken soup, chili, bean soup, pea soup. Nothing like a steaming bowl of homemade soup or stew.

I’ll keep my pie hole closed for most of this post and give you a couple recipes using cheese. These come right out of my recipe box (stained 3×5 cards and all). First, the soup, featuring two favorite foods.about-cheese

Cheddar and Bacon Soup

  • 6 slices bacon cut into ½-inch pieces
  • 2/3 c. chopped onion
  • 2 T. flour
  • 3 c. shredded cheese (I use cheddar)
  • 1 quart milk
  • ¼ t. pepper

In a medium saucepan, fry the bacon over medium heat until browned and crisp. Reduce heat to low. Add onions and sauté about 5 minutes or until onions are tender.

Stir in flour; cook one minute. Stir in milk. Raise heat to medium-high. Add cheese and cook, stirring frequently with a wire whisk until cheese is melted and soup is heated through (about 10 minutes). Do Not Boil! Add the pepper; stir until mixed. Yields about 6 1-cup servings

Now for a quick appetizer for snacking on crackers while you cuddle up in your recliner to watch a good movie. Or “Walking Dead,” if that’s your thing. This spread also tastes good on a sandwich with tomato. Use whole grain bread, an English muffin, croissant, bagel thins or whatever you like. You know me, I throw it together and see what comes out.

Pimiento Cheese Spread

  • 2 7-oz. jars sliced pimientos, drained
  • 3 8 oz. bricks sharp cheddar cheese, finely shredded
  • 1 c. mayonnaise

Place the drained pimientos in a blender or food processor and puree them until almost smooth. In a very large bowl, using an electric mixer, combine the cheese and pimiento, beating until partially blended. Beat in the mayonnaise.

The spread can be stored, covered in the refrigerator for up to one week. Allow the spread to reach room temperature before serving. Yields about 32 servings, 2 T. each.

Don’t forget the family favorite: grilled cheese sandwiches with tomato soup. Or homemade macaroni and cheese. Loaded baked potatoes. Big old cheeseburgers, and, well you get the idea. In my world, any time is a great time for a dish made with cheese.

Eat hardy!

*Cottage Cheese

Foodies Talk About Food

I know how you are. I listen when I’m out with you. I overhear you doing it. I watch and see you doing it on social media. You all like to talk about food.

For example:

You show us where you’re eating right now. You take pictures of that great meal you cooked. You share recipes. Yes, indeed, we like to eat and talk about eating. Listen to these folks who are just like you and me. See what they have to say, whether in a light-hearted way or in all seriousness, about food, cooking and eating.

“All you need is love. But a little chocolate now and then doesn’t hurt.”
― Charles M. Schulz

“Ask not what you can do for your country. Ask what’s for lunch.”
― Orson Welles

“Seize the moment. Remember all those women on the ‘Titanic’ who waved off the dessert cart.”
― Erma Bombeck

“Wait. Why am I thinking about Krispy Kremes? We’re supposed to be exercising.”
― Meg Cabot, Big Boned

“What I say is that, if a man really likes potatoes, he must be a pretty decent sort of fellow.”
― A.A. Milne

“You can’t just eat good food. You’ve got to talk about it too. And you’ve got to talk about it to somebody who understands that kind of food.”
― Kurt Vonnegut, Jailbird

“Popcorn for breakfast! Why not? It’s a grain. It’s like, like, grits, but with high self-esteem.”
― James Patterson, The Angel Experiment

“The odds of going to the store for a loaf of bread and coming out with only a loaf of bread are three billion to one.”
– Erma Bombeck

“Tis an ill cook that cannot lick his own fingers.”
― William Shakespeare, Romeo and Juliet

“Everything you see I owe to spaghetti.”
― Sophia Loren

“My wife and I tried to breakfast together, but we had to stop, or our marriage would have been wrecked.”
― Winston S. Churchill

“I’m pretty sure that eating chocolate keeps wrinkles away because I have never seen a 10-year-old with a Hershey bar and crow’s feet.”
― Amy Neftzger

“The secret of good cooking is, first, having a love of it… If you’re convinced that cooking is drudgery, you’re never going to be good at it, and you might as well warm up something frozen.”
― James Beard

“Sharing food with another human being is an intimate act that should not be indulged in lightly.”
― M.F.K. Fisher

“Cakes are like books: There are new ones you want to read and old favorites you want to reread.”
― Ellen Rose

“I will not eat them in a house, I will not eat them with a mouse, I will not eat them in a box, I will not eat them with a fox, I will not eat them here or there, I will not eat them anywhere, I do not like green eggs and ham, I do not like them Sam I am.”
― Dr. Seuss, Green Eggs and Ham

 

Foodies Can Make Their Own Stuff

It’s a great idea to keep your own stash of cooking mixes handy. I prefer to make my own with the ingredients I have right in my pantry. I save money that way and I know what’s in my mixes. Most of the time, with a minimum of preservatives. Here’s some DIY mixes I have on hand all the time, with the exception of those that require cooking or preparation immediately for the dish I’m making.

Taco Seasoning (mild)

  • ½ c. + 1 T. chili powder
  • 3 T. cumin
  • 1 T. salt
  • 1 T. ground pepper
  • 1 T. paprika
  • 2 T. garlic powder
  • 2 tsp. onion powder
  • 2 tsp. oregano

For a spicier mix, add up to 2 tsp. red pepper flakes or up to 2 tsp. more of the chili powder. Use 2 ½ Tbsp. seasoning for each pound of meat. Stores well in a plastic zipper bag or small jar.

Hot Cocoa Mix

Hot Cocoa Mix

  • 2 c. non-fat dry milk
  • ½ c. baking cocoa
  • 1 c. sugar (or substitute)
  • ¼ tsp. salt

Mix all ingredients and store in an airtight container. Use as much as you need for your individual taste per cup.

 

 

Seasoned Baking Mix (for meat)

  • 1 c. bread crumbs
  • ½ c. flour
  • 2 tsp. garlic powder
  • 2 tsp. poultry seasoning
  • 1 tsp. paprika
  • Salt and pepper to taste

Combine the ingredients and store the mixture in a resealable container or zipper bag. This will keep in the pantry up to four months, depending on the humidity. It’s okay to freeze or refrigerate this mix. Easily doubled or tripled. Use recipe one cup at a time as you would the commercial mix. I like to dip my chicken in a mixture of ½ c. milk (or buttermilk, which you can also make yourself) and one beaten egg. I also make my own bread crumbs using stale bread or the crusts of bread by pulverizing them in a blender. The crumbs can be stored in the fridge too for use in other recipes.

  Hot Fudge Topping

Left: Pumpkin Pie Spice
Right: Taco Seasoning

  •   1 c. sugar
  •   2 Tbsp. flour
  •   3 Tbsp. cocoa
  •   1 c. milk
  •   1 tsp. vanilla
  •   Salt to taste

Combine first four ingredients in a small saucepan. Add cold milk gradually, stirring constantly and cook until thickened. Just before it thickens, add the vanilla.

Enchilada Sauce

  • 3 c. chicken broth                                      1 tsp. cumin
  • 3/4 tsp. salt                                                 3 Tbsp. chili powder
  • 2 heaping tsp. garlic powder                   1/8 tsp. cinnamon
  • 1/3 tsp sugar or substitute                      1 Tbsp. cocoa powder
  • 2 tsp. oregano                                            8 oz. can tomato paste
  • 5 Tbsp. cold water                                     5 Tbsp. flour

In a 2 quart saucepan, blend broth, cumin, salt, chili powder, garlic powder, cinnamon, cocoa, oregano, and sugar. Whisk to blend well. As mixture is heating, slowly blend in the tomato paste. Heat to boiling, then quickly reduce heat to a low boil. Cook for 3 minutes more. Whisk frequently to thoroughly dissolve spices.

While sauce simmers, make a thickener adding flour to the water 1 tablespoon at a time. (Whisk or shake vigorously in a shaker to avoid lumps.) Use more flour as needed. While sauce is at a low boil, add thickener, stirring constantly. If sauce forms a skin while cooling, peel it off and toss it. This particular homemade specialty will impress you and your family or guests. It’s much tastier and, like I said, you know what’s in it.

Eazy Peazy Pizza Crust

1 ½ c. Baking mix              1/3 c. boiling water

Make a soft dough from the mix and water, using a little flour to keep dough from being too sticky. Boiling the water is what will make the crust more chewy and flavorful. Makes enough for one pizza or 4 six-inch pizzas, depending on how thick you like your crust. If you know how to make your own baking mix, all the better.

Just for Fun: The Classic English Breakfast

Eggs, Sausage, Bacon, Toast, Mushrooms, Beans, Sliced tomatoes, and of course, Tea.

Foodies For the Birds

Right now, in my neck of the woods, fall is coming. Autumn is my favorite season of the year and I’m blessed I get to experience four of them in the Midwest. Today, we’re veering from human food to food that’s literally “for the birds.”

Because I’ve lived in an apartment for so long (some place or another), I don’t always get to have things like patio furniture, lawn ornaments, or bird feeders. If I could, I’d definitely be feeding the birds from at least two feeders. My dad kept them and one of his favorite things to do while relaxing in his recliner was to watch the birds in their feeders outside the living room window.

Since we associate this season as one of bird migration, we should remember that some birds benefit from feeders all year long. Birds have a year-round need for reliable, steady food sources. They get the bulk of their food from natural sources, but knowing what food types you should feed during each of the four seasons enables you to help backyard birds stay alive and healthy all year.

Another school of thought is the opposite of whether to and what to feed birds during winter. People sometimes think it’s unnecessary to keep feeders in summer. They take the feeders down in the summer months because they think it should be easier for birds to find food then. According to the National Wildlife Federation, there are good reasons for not putting the feeder away during the warmer months. The bonus with that idea is you get to enjoy the birds all year long.

Plus, with the soaring summer temperatures, it’s easy for birds to become dehydrated so in addition to plenty of food, they need fresh, clean water. Placing a bird bath and cleaning it regularly provides a place for birds to cool off and get a quick drink during blistering summer days. Cleaning your bird bath regularly in summer helps to avoid the spread of illness and disease. And you wouldn’t want to bathe in or drink icky water, would you?

These are some birds I get to enjoy even during my Michigan winters. —–>

Here in the northern hemisphere,  autumn can be the best time to see a wide variety of birds at your feeders. Many birds migrate in the fall and feeders provide a welcome place to refuel their energy along the way. During this time, birds need foods high in fatty oils and calories to replenish themselves during their incredible marathon flights. Some of the best options are:

  • Black oil sunflower seeds
  • Nyjer® seed
  • Peanuts or peanut butter
  • Nectar (Hummingbirds need to refuel as well)

These choices are also ideal for birds that do not migrate for winter. Establishing a reliable food source in the fall will ensure your backyard birds are kept fed in the rough winter months. They’ll return to places where they’re used to finding a regular food supply.

Since some birds remain in the same location year round, winter is one of the most pertinent times to feed the birds. They cannot forage as easily for food when snow accumulates, or when temperatures drop to freezing. These birds require high calorie and oil-rich foods to survive shorter, colder days. Winter birds benefit from foods such as:

  • Suet (especially good in winter, high fat content)
  • Peanuts or peanut butter
  • Black oil sunflower seeds (contains twice as many calories as striped sunflower seeds)
  • White Proso Millet

Other ideas for feeding your feathered friends with stuff you have right in your kitchen are:

Baked eggshells They provide calcium, which can be essential for females during nesting season. It’s extremely important that you wash and bake the shells to kill any potential pathogens. After you bake them, crush them and add to the bird seed or just sprinkle them on the ground. They work well in a standard platform feeder.

Nuts If you have some roasted nuts past their prime, put them out and see which birds take a bite. Salted nuts are okay too but put them in a bag first and shake as much salt off as you can. Or clean them with a moist paper towel, then dry them in a flat pan. A little salt won’t hurt them, but too much isn’t good for birds. Don’t use whole nuts. Break them into pieces. This is crucial during summer because mother birds may feed them to their chicks with disastrous results. The idea is to aid the bird population, not harm it.

Roasted seeds Plenty of birds are seed eaters, so this one seems like a no-brainer. You might consider going beyond the commercial sunflower and safflower varieties. Keep the seeds from your fall pumpkins and squash and bake up a batch. Reserve a few for yourself and munch on seeds while you watch (out the window like my dad did) the birds enjoying a different kind of treat. Remember, your seeds can be salted, but add it to your portion after you’ve baked them. Northern cardinals (plentiful during a Michigan winter for me) and sparrows especially enjoy seeds.

If you’re new to feeding wild birds or even if you’re not, be aware of some common misunderstandings and mistakes we make when setting up feeders and keeping them stocked.

No matter how much you do, the simple act of feeding feathered friends in your backyard will make a monumental difference in the world around you. When you feed birds, you help more baby birds survive. Baby birds will then grow to adulthood and continue to strengthen the population. The improved and strengthened population of birds will eat more insects and help to keep those populations low, so you’ll need fewer chemicals to control them. Because you’re using fewer chemicals, the environment becomes healthier for you, your children, your pets, our water supply. And the wild birds.

Be a blessing to the birds today

Fun fact Saying that someone “eats like a bird” has a literal meaning and doesn’t apply to a human’s eating habits. (Probably) If we ate like a bird, we would consume five times our own weight in food each day. To keep them in flight, birds have a high metabolism rate. That’s why it seems they’re always feeding when you see them. They probably are because they’re trying to maintain their energy level.

 

Foodie Snacks at 100 Calories or Less

I can always make a long story longer, but the short of it is I don’t eat the way I used to.

That means I read food product labels; I don’t eat as much processed food; I cook from scratch even more than I used to; I log my food with an online app; and I eat ‘normal’ portion sizes. Most of the time, anyway.

Today’s post is about snacking. I still snack because I need to. Snacking is “doctor’s orders” and a strong suggestion from a dietician I see regularly.

You all know how much I like to cook, how much I like to try new flavors, and how much I enjoy experimenting with new recipes. My doctor isn’t into counting calories as much as making sure I stay with the necessary nutrients and portion size. Man, have I learned a lot about portion size.

This list is a sampling of my favorite snacks that are 100 calories or fewer. You can find such help all over the internet by doing searches. I use MyFitnessPal.

It’s Almost Apple Pie Sprinkle a dash of cinnamon on 1 cup unsweetened applesauce.

Miniature Tostada On a small corn tortilla, spread ¼ cup nonfat refried beans. Top it with shredded lettuce, diced tomato, and a sprinkle of shredded low fat cheese.

Mediterranean Tomato Dice a medium tomato and top it with 2 tablespoons feta cheese.

Oh-So-Sweet-Potato This is not a sugary sweet potato; it’s sweet because of the lack of sugar. You’d be surprised how quickly you can get used to not eating sugar on food. Just bake a small sweet potato and sprinkle salt or cinnamon on it. If you want to, microwave it in a potato bag. Here’s an easy pattern for making your own bag. They come out great this way and it’s so quick.

Carrots With Hummus This is the old veggie dip idea but with protein instead of fat. Crunch on 9 or 10 2-inch carrot sticks dipped in hummus. Bonus points if you make your own hummus. Hey, it’s easy.

Santa Fe Black Beans Combine ¼ cup drained and rinsed black beans, ¼ teaspoon salt, and 1 tablespoon nonfat Greek yogurt. It’s a hearty snack with protein that won’t quit.

Greek Watermelon Can you tell I enjoy the flavors of the Mediterranean? This one combines watermelon (1 cup) and 2 tablespoons feta cheese. Those seemingly incompatible flavors do work. (And I really like feta cheese.)

Turkey Tartine A fancy name for a foodie snack that’s a tasty open faced sandwich. Spread 1 teaspoon mustard on a slice of toasted whole grain bread and lay on 2 slices of deli turkey.

Carrot ‘Salad’ Mix two grated carrots with 1 tablespoon raisins, 1 teaspoon raw sunflower seeds, and 2 teaspoons balsamic vinegar.

Black Bean Salad This one’s not only lean, it has protein and fiber. Mix ¼ cup drained and rinsed black beans, 1 small chopped tomato, ¼ cup chopped green bell pepper, and a pinch of chili powder.

Spiced Cottage Cheese Mix ¾ cup nonfat cottage cheese with a pinch of chili powder and a pinch of curry powder. A garnish of chopped scallions is nice.

Strawberry and Spinach Salad Mixing savory and sweet reminds me of those cooking shows on the food networks. So be a pro and mix 1 cup baby spinach with ½ cup sliced strawberries. Drizzle on 1 tablespoon balsamic vinegar.

Cottage Cheese With Melon For a twist on cottage cheese with fruit, combine ¾ cup diced cantaloupe with ¼ cup nonfat cottage cheese. If you’re craving sweetness, drizzle a little raw honey over it.

My tastes run to the spicy and savory so this baker’s dozen sampling reflects that. You know me: get creative in the kitchen. Life’s too short to eat boring food.

Eat hardy!